Mediterranean Salmon Sheet Pan Supper
Sheet Pan Supper gets a Mediterranean makeover! This is the first time I used fish so I cook the veggies first and add the salmon later. This is also a quicker cook than bone-in chicken or a pork loin. And it was a fast dinner for a weeknight, another win. Cooking...Yay!
Ingredients
- salmon fillets - 4 (I only used 2 here)
- pepper - 1 red, orange or yellow
- grape tomatoes - 8-10
- zucchini - 1 medium
- onion - 1 small red
- lemons - 2
- artichoke hearts - 1 can, drained
- black olives - 1 small can, sliced
- olive oil - 2 Tbsp
- oregano - 6-8 springs, fresh
- salt and pepper
Instructions
- Preheat oven to 400 degrees
- Cover cookie sheet with foil for easy cleanup
- Dice all veggies in large pieces (except the canned olives and artichokes)
- Place in a bowl or large freezer bag and toss will juice from half a lemon and the olive oil
- Spread those vegetables on the pan and season with salt and pepper
- Add sliced half of lemon to pan
- Bake for 13 min
- Remove pan from oven, stir veggies, and add the drained artichokes and olives to the pan
- Season salmon on both sides with salt and pepper and nestle in veggies
- Squeeze juice from another half of lemon over the salmon fillets
- Bake for another 12 min
- Serve salmon with vegetables on the side for a great paleo meal or serve over rice or quinoa with fresh parsley garnish
